Lingonberry Dark Chocolate Buns

My inspiration comes from life around me, from watching people going about their lives. The writer in me is a receptacle open to the impressions and influences I am exposed to on a daily basis. Me, the photographer, captures the visuals and scenes, branding them into my memory for reference at a later date.

One of my favorite hobbies is people watching or eavesdropping on snippets of conversation. I have created some of my best stories, written thought provoking posts or informative articles after listening in to discussions or conversations while sitting in a coffee shop or standing in the queue at the grocery store. Sometimes they are only fragments of dialogue, but enough to jerk my memory, or tickle my curiosity, driving me to my notebook to scribble down the ideas.

I absolutely love being able to retreat to this special place within me, a place that is mine and can never belong to anyone else. This place is a refuge for my soul and a place that nourishes my creativity. If I choose to invite anyone it would be by special invitation. Then I have allowed the words or the images that have struggled to be set free, to finally flow. As if having a mind of their own, they spill out onto the paper, painting visionary pictures for those who choose to read my words.

Inspiration can arrive unexpectedly at my door, but it leads me to be driven with a passion that comes from deep within. Inspiration cannot be defined nor can it be controlled, where seemingly ordinary moments in life become more than they appear. To find inspiration you need to look everywhere!

Where I find my inspiration might seem staid and stale to others who are experiencing the exact same moment with me. Stunning sunsets and breathtaking waterfalls are not necessary to stir the soul, sometimes it’s as simple as watching my 9 year old son sitting in the corner playing with his Lego Star Wars figures and imagining a fantastic galaxy filled with colorful characters and mighty battles.

When inspiration for these decadent fruity and chocolaty buns struck, I gave into them contentedly. While the initial idea was to use cherries, the jar of lingonberries in my pantry appealed to me a lot more. Together with the dark chocolate chunks these buns are a delicious way to awaken inspiration.

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Pour the liquid into a large bowl and add the butter. Stir till the butter is melted.

Add the sugar and stir till the sugar has dissolved. Before continuing check the temperature of the mixture to make sure it's not too hot. The temperature should be around 40-45 degrees C.

Once the mixture has cooled add the eggs, instant yeast and about 2 cups of flour. Mix till smooth and allow to sit uncovered for 10 minutes.

Add the salt and some more flour and mix. The mixture will eventually become too hard to mix, at this point transfer onto a flat surface and continue to add the flour and knead. The best way to continue is to roll up your sleeves and knead with your hands.

Continue kneading for about 10 minutes. Rub the sides of a clean bowl with a little oil. Place the kneaded dough into the bowl and turn over till all sides are very lightly coated with the oil.

Cover with plastic wrap and allow the dough to rise until it has doubled in volume. This will take about 1 - 1 ½ hours.

Transfer to a flat surface. Place a sheet of baking paper under the dough. With a rolling, roll out the dough into a 40x54 cm rectangle. Spoon out the lingonberry preserve and spread over the dough, leaving approx. 2 cm edge all around.

Sprinkle the chopped dark chocolate, covering the preserve.

Similar to cinnamon buns, roll the dough from the long side up, using the baking paper as an aid as you roll upwards. Pinch the dough together to close as best as possible.

With a floured sharp knife cut about 12-15 slices, about 4 cm wide, from the dough roll, making sure to flour the knife in between each cut.

Place the buns in a lightly buttered oven-proof dish or place on a baking sheet. Cover with plastic wrap and allow to rise for 1 hour.

In the meantime preheat the oven to 175 degrees C. Once the buns have doubled place in oven and bake for 25 to 30 minutes.

Prepare the icing by mixing the sugar and the milk in a small bowl until it is smooth and thick. Once the buns are done, allow them to cool on a rack, then scatter a few chopped pistachios and drizzle generously with the icing.

Decadent would be simply drizzling some dulce de leche and a few nuts!

Verdict

Where do you find your inspiration?

Inspiration is a personal thing and each one of us resource if from different elements. I guess, it is important to be open and observant in daily life. I realize inspiration comes easily to me when I am emotionally engaged in daily life, my inspiration comes from living!

These buns combine beautiful flavors and bring them together in perfect harmony. Biting into the fluffy softness of the dough and experiencing the tartness of the lingonberries with the rich dark chocolate will inspire you to new creations. Enjoy!

I am sending these to the lovely Kulsum of Journey Kitchen, who is my current hostess of the Monthly Mingle. I am hoping that the theme yeasted doughs inspired you all to create something delicious too and I really look forward to seeing you all at the roundup.

The theme for the next Monthly Mingle has also been announced. My hostess for September is Divya from Dil Se and she has would like you all to bring along your Scintillating Salads to the event. The deadline in 30th September 2011. Hope you will be joining us!

26 comments:

Mmmm! Looks so good! Living in Sween as an expat, I've wanted to do something to take advantage of the giant boxes of lingonberries now at the farmers' markets... look like that problem just got solved! Thanks again for another delicious-looking recipe!

your writing defining inspiration is great - just as it reminds something somehow intangible.

Especially when it comes to food, I like these moments of inspiration when I get a sudden idea of how I want to compose some ingredients and I really want to try immediately out in order to see the result. It has a lot to do with spontaneity, but for some recipes also with exact planning and measuring.

Wow! That looks amazing! Lignonberry reminds me of when I spent a summer in Norway. We were always eating those delicious berries, and now whenever I go to IKEA I can find a jar of Lignonberry jam. To add with dark chocolate and pastry? YUM!

I just love the way you said this " Inspiration cannot be defined nor can it be controlled, where seemingly ordinary moments in life become more than they appear. To find inspiration you need to look everywhere!" Many times we go through life on automatic and fail to see the inspiration that lies all around us everyday. It takes effort to stop for a moment and that's when it usually appears.

Ah such wonderful buns you created here Meeta. Where does my inspiration come from? I think that can actually be just about anything, and really depending on my mood. I love the new Monthly Mingle theme too...

Those buns look just amazing Meeta!! The ones coming out of the oven aren't too bad either!! HAHAHAHA! Sorry, sorry, just couldnt resist being naughty. Seriously, great flavours. Hope all is well in you side of the world! Hugs!

So true... Sometimes I experienced exactly the same event as somebody else and I remember something so vivid and inspirational about it, but for the others who experienced it with me, it was a mundane moment, now lost in time and memory. To find inspiration, first you have to be OPEN to inspiration :) LOVE your hot buns ;o)

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...